It’s festival time!! It has taken me a good 10 years to enjoy and celebrate festivals in a way they are truly meant to be. And I think it has a lot to do with my kids. Earlier when it was just husband and I, what ever little or more that we did to celebrate them, was enough for us. There were times when we were super excited about them and when we just wanted to be done with. But now, it’s different. Even though I am a huge believer of not enforcing any particular religion or culture on my children, I do believe festivals are much more than that. They tell stories -the good, the bad, the ugly and the grey. They also encourage people to develop the judgement to imbibe the good from the characters and drop the bad. And most importantly, they tell my kids Who their parents are, Why they are, the way they are and Where do they come from.
I remember my dad telling us how he used to walk/run miles and miles to school in sand on hot, 50 degree Celsius days with the loo slapping across his face or how my mom always wanted to be a doctor but it was an unusual thing for a girl to go to college in those days. Or how my dad worked his guts off to be what he is in life today and how my mom stood beside him like a rock even when times were tough. Those are the stories that tell me who my parents are and where do they come from. It makes me understand them, appreciate them, thank them and be proud of them. I wish the same upon my kids too.
- 500 gms Besan
- 500 gms Ghee
- 3/4 cup Water
- 250 gms Mawa, softened and grated
- 50 gms Pistachios, soaked and peeled off
- Silver Varak
- 375 gms Sugar
- Water just enough to soak the sugar
- 1 tbsp. Lemon Juice
- In a pan, add sugar and water and boil until singe thread consistency.
- Add cardamom and let it cool down a bit. When it is warm, add lemon juice and let it cool down completely.
- Coarsely powder the pistachios and keep aside.
- In a bowl, add besan and 50 gms ghee from the 500 gms total. Rub the besan between fingers to distribute ghee evenly.
- Make a stiff dough with water.
- Divide the dough into 15-16 dumplings.
- Take the remaining ghee into wok and fry the dumplings on medium high heat just until they turn yellow. The goal is not to cook the dumplings, just give the barfi texture.
- Grind the fried dumplings into a fine powder and pass it through a very fine sieve. Let it sieve through naturally. Do not use fingers to break or push the bigger pieces through the sieve.
- Do it multiple times until all the besan has passed through the sieve.
- Sieve the ghee that was used to fry the dumplings so that it is clean and clear of any besan pieces. they can ruin barfi's texture.
- Put the ghee back in the wok. Add besan to it. Roast it until it is a beautiful brown color. One shade darker than what you would like.
- Add mawa to it and mix it well.
- Add sugar syrup and turn the stove off after 30 seconds. Keep stirring until it comes to a setting consistency.
- Pour it out in a greased square pan and smooth it out. Quickly spread pistachios on the barfi. Garnish it with Varak and saffron while it hot.
- Let it set for few hours and enjoy.
Sieving properly is the most important part of making this barfi. The sieved mixture is very fine and soft. It will need to be sieved multiple times.
Please LIKE my Facebook page Morethancurry and never miss any recipe ever!!